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    Parsnip Puree


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    Parsnip Puree

    1 pound parsnips, peeled and roughly chopped
    3 Tablespoons horseradish
    1/2 cup heavy cream
    4 Tablespoons butter
    Salt and pepper to taste

    Boil the parsnips until soft. Drain the water and
    pulverize with a hand-masher.
    Or, for an extra smooth puree: put through a ricer.
    Add the remaining ingredients and mix well.
    Adjust the cream, butter, and horseradish to suit
    your taste.

 

 

 

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